Raisin and Marmalade Sauce for Ham

    10 minutes

    Pork and fruit are a natural combination, and this tangy sauce melds the taste of orange and raisins perfectly. Serve it as a topping for baked ham.

    14 people made this

    Serves: 8 

    • 1 cup (165g) raisins
    • 1 cup (250ml) warm water
    • 1 cup (250ml) orange juice
    • 1 cup (320g) orange marmalade
    • 1/4 cup (50g) white sugar
    • 2 tablespoons cornflour
    • 1/4 teaspoon salt
    • pinch ground cloves

    Preparation:5min  ›  Cook:5min  ›  Ready in:10min 

    1. In a small saucepan, combine raisins, water, orange juice and marmalade. Bring mixture to a boil over medium-high heat.
    2. In a bowl, stir together sugar, cornflour, salt and cloves. Slowly pour into raisin mixture, stirring constantly. Continue cooking and stirring until mixture thickens.

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    Reviews in English (19)


    Decrease the amount of sugar a little, use a good quality orange marmalade which shouldn't be very sweet, and add a good splash or two of cabernet savignon! These small changes made for a very easy but memorable sauce to use with left over baked ham.  -  30 Dec 2002  (Review from Allrecipes USA and Canada)


    This was a great base recipe to start from. I must admit I hardly ever follow a recipe exactly. The changes I made: I used dried cranberries instead of raisins. I left out the salt and sugar entirely. I used a shake of cinnamon along with the cloves. It was sweet and spicy and thick. Wonderful over ham or chicken.  -  28 Feb 2008  (Review from Allrecipes USA and Canada)


    Thin the corn starch with a little bit of cold water before you add it to the mixture, or else you'll end up with small clumps of corn starch in the finished recipe. Our family thought this recipe was too sweet.  -  23 Nov 2002  (Review from Allrecipes USA and Canada)